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Friday, 31 January 2014

Honey Roast Chicken Platter with Roast Potato Cubes

Here’s another great sharing Valentine’s meal for two, Impressive to
look at so good to eat and so simple to make.

You will need;

1 – Poussin Chicken

For the Coating;

40 Ml – Honey

A few drops Worcester sauce

20 Ml – Water

For
the accompaniments

600 Gm – Good Roasting Potatoes

Oil for roasting

1 – Medium Parsnip

4 – Large Pickled Onions

A little plain Flour

Seasoning

Oil for deep frying

First of all here’s how to cut you poussin chicken in half.

Place the chicken breast side down and with a large sharp knife cut
down each side of the backbone and remove it.

Now go in and cut through the centre of the breast bone.

Plunge the two halves into boiling water for 3 minutes.

Mix the ingredients for the coating and after 3 minutes in the boiling
water take the chicken out and while it’s still warm coat it with the honey
mixture and place it in the fridge for about 30 minutes to an hour.

Prepare your potatoes; make them into about 3 cm cubes.

Cut the parsnip into strips with a speed peeler, and your pickled
onions into thin rings. Put these in the fridge for later.

Pre heat the oven to 200c, put the oil in a
baking tray and place in the oven to heat for 5 minutes.

Take the tray out of the oven and carefully put the potatoes in
the tray, turn them with a spoon so that they are coated with the oil, sprinkle
with a little salt.

Preheat your oven to 200c, place the chicken on a rack over an
ovenproof tray or dish and put in the centre of the oven then put the potatoes
in the top.

The potatoes should take about 20
minutes and the chicken 30 – 35 minutes.

Heat some oil for deep frying to 180°c
and deep fry the parsnip crisps for 2 – 3 minutes then coat the pickled onions
in the flour and deep fry for about 5 minutes, the onions will then need to be
seasoned with salt to taste

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About Me

Hi, I'm Tony Rose I am self taught in most things that I do. For most of my working life I have either managed departments for other peoples companies, or managed my own business.

My biggest personal success was to start from scratch a greengrocery business. I bought a van for £800 shelved it out and filled it with fruit and vegetables, as it was the days before the great www I went and knocked on doors. My first weeks turnover was £16.50 and it went on a year later to be a regular £1000 per week. I then opened a greengrocers shop and florist.

I am now a breakfast chef at a local hotel so that I can have time to pursue my passions. Art,